Nagano is situated in the center of Japan, surround by tall mountains. The region is filled with natural hot springs. Nagano has dry climate. Precipitation and humidity are relatively low in the region. Nagano takes pride in its clean air and clear skies. Among other things, the region is famous for production of delicious sake. There are about 85 sake breweries in Nagano. Some breweries are smaller than others. Sake production is often made from Nagano’s particular rice, the Miyama Nishiki. Since 1978, Miyama Nishiki has been the third most popular sake making rice throughout Japan. Mountainous landscape of Nagano has made Miyama Nikishi possible to grow.
Some of the most popular sake breweries you can find in Nagano region are Chikumanishiki, Hokko, Masuichi, Masumi and Shuho Kikuzakari among others. Most sake in Nagano is characterized by sweet flavors that are great match for salty foods.
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All older vintage wines have been purchased from a single collectors cellar. Pictures can be requested before shipment.
Luis XIV Lo de Pepitin is made from 80% Monastrell,14% Giro, 3% Arcos and 3% Bobal.
"Wine from a historic plot, named after Mr. Pepitin, the farmer who looked after these vines throughout his life."
Old vines (1980) planted in a bush style and dry land. 610 metres above sea level in the town of Biar. Sandy clay loam soil, with a high presence of limestone. Historic plot, reproduced by massal selection and with a wide variety of old clones of traditional Alicante varieties.
Production: Indigenous yeasts in our 19th century winery.
Fermentation: 50% in stainless steel, and 50% fermentation in vats.
70% Grapes crushed by foot and destemmed manually.
30% whole bunches.
Low extraction.
Aging : 50% of the wine was aged for 8 months in 500-liter French oak barrels ; and the other 50% were aged for 8 months in century-old 500-litre Amphora from Villarrobledo, considered the finest in Spain and which allows the wine to be stored inside without any coating: just pure clay.